You can’t get more New Orleans than a steaming pot of red beans and rice with ham hocks. Smoky, slightly spicy, and rich with savory depth from ham and sausage, this Cajun classic is beloved for a reason.
In many households red beans and rice are a Monday tradition. Historically this came about because a large ham bone from Sunday dinner was perfect for flavoring a pot of beans, and because Monday was commonly laundry day—making a slow-simmered, set-and-forget meal ideal.
What makes this recipe so yummy
- Deep, smoky flavor from ham hocks and andouille sausage.
- Beans are filling and satisfying—this is comfort food that sticks to your ribs.
- This dish is quintessential Cajun/Creole cuisine; serve alongside greens or cornbread for a full Southern meal.
Groceries you’ll need: Ingredients
- Andouille sausage
- Frozen seasoning blend (or fresh “holy trinity” — onion, bell pepper, celery)
- Fresh garlic
- Dried red kidney beans
- Bay leaves
- Smoked ham hocks
- Creole seasoning
- Dried thyme
- Beef broth (or chicken broth)
- Water
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
Overview of the steps—detailed amounts and timings are in the recipe card below.
- Step 1: Slice andouille sausage and brown it in your Instant Pot or Dutch oven.
- Step 2: Add the frozen seasoning blend (or the chopped onion, bell pepper, and celery) and sauté until tender.
- Step 3: Stir in minced garlic and cook another minute or two, then add the dried beans.
- Step 4: Add Creole seasoning, thyme, and bay leaves, then pour in beef broth and water.
- Step 5: Nestle the ham hocks into the pot.
- Step 6: If using an Instant Pot, pressure cook for 1 hour and allow a natural release. On the stove, cover and simmer for about 2 hours, adding liquid as needed.
- Step 7: Remove ham hocks, shred the meat, discard bones and excess fat, then return the meat to the beans.
- Step 8: Mash some beans against the side of the pot or blend a cup to help thicken and create a creamy texture. Serve over white rice.
Hint: If cooking on the stove, soak the beans for a few hours to shorten cooking time. For a creamier consistency, mash some beans against the pot or blend a cup and stir back in.
Recipe variations and substitute ideas
- Cajun seasoning instead of Creole seasoning.
- Use a leftover ham bone rather than ham hocks.
- Add cayenne or hot sauce for more heat.
- Make the holy trinity fresh instead of using a frozen blend.
- Substitute chicken broth for beef broth.
- Use pork shank or smoked sausage in place of ham hocks or andouille.
- Garnish with sliced green onions and extra cracked black pepper.
- Add a spoonful of bacon grease when sautéing for extra richness.
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Necessary gear: Equipment
An Instant Pot makes this faster, but you can also use a Dutch oven on the stove or a slow cooker (if using a slow cooker, briefly boil beans first).
I list specific equipment in the recipe card below.
Similar recipes I think you’ll love
- Crock Pot Pinto Beans
- Southern Baked Beans
- Instant Pot White Beans
- Crock Pot Hoppin’ John
- Cajun Corn Maque Choux
- Andouille Sausage Recipe
- Pinto Beans Recipe
How to store leftovers
Cool the beans completely, then refrigerate in an airtight container for up to 4 days.
To freeze, transfer to freezer-safe containers and store for up to 3 months. Thaw in the refrigerator before reheating.
Mel’s kitchen notes
Make the beans a day ahead when possible; flavors deepen and the dish often tastes even better the next day.
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Red Beans and Rice with Ham Hocks
ANNOUNCEMENT
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Equipment
-
Instant Pot
Ingredients
- 2 Each Andouille Sausage about ¾ lb, sliced then cut into quarters
- 12 Ounces Frozen Seasoning Blend
- 4 Cloves Garlic minced
- 1 Pound Dry Dark Red Kidney Beans
- 2 teaspoons Dried Thyme
- 2 Tablespoons Creole Seasoning
- 2 Each Bay Leaves
- 2 Pounds Smoked Ham Hocks
- 32 Ounces Beef Broth
- 2 Cups Water
Instructions
-
Add the andouille sausage to a pressure cooker and sauté for 5 minutes. If the sausage is lean, add a little oil to the pot.2 Each Andouille Sausage
-
Add the frozen seasoning and sauté until softened, a few minutes.12 Ounces Frozen Seasoning Blend
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Stir in the minced garlic and cook 1–2 minutes more.4 Cloves Garlic
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Add the dry beans and stir to combine, then add Creole seasoning, thyme, and bay leaves.1 Pound Dry Dark Red Kidney Beans, 2 teaspoons Dried Thyme, 2 Tablespoons Creole Seasoning, 2 Each Bay Leaves
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Add ham hocks, then pour in beef broth and water.2 Pounds Smoked Ham Hocks, 32 Ounces Beef Broth, 2 Cups Water
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Secure the lid on the pressure cooker and close the pressure valve.
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Select pressure cook for 1 hour.
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Allow a natural pressure release; this can take about an hour.
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Remove ham hocks, discard bones and excess fat, shred the meat and return it to the beans.
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Smash a portion of the beans against the pot wall with a wooden spoon to thicken and create a creamy texture.
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Serve the beans over hot, fluffy white rice.
Notes
Nutrition
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